“A delicious chewy oatmeal cookie. For variety , you can substitute raisins for the dates or walnuts for the pecans.” - by Star
Ingredients
Adjust Servings
Original recipe yields 6 dozen
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
- Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.
Nutrition
Amount Per Serving (36 total)
- Calories
- 195 cal
- 10%
- Fat
- 10.6 g
- 16%
- Carbs
- 24.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This makes a great cookie - my husband asked for another batch and it's hard to find a recipe he likes better than his mom's!..." See more"
LVANDERVORT
"OMG! When the man in the house says 'keep that recipe' - it's a top 5 keeper! Fabulously easy; I baked them 11 to a sheet - 4 on the outside and 3 up the middle - giving them a bit of room to spread..." See more. Used a basic cookie scoop and packed them a smidge generous. Baked them 13 minutes per tray - and I put the upper rack 'up' a level. Came out chewy, not crisp (and I think these would be good crisp, too). I used dates and pecans as listed, but I'm positive that chocolate chips would be good as well. I'm putting this one in the holiday rotation this December. I expect my mom will be looking for the recipe."
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